Some Like It Hot

. It was kinda funny, actually

Won't be when you get there.

Peter, I'm there. I take four Rx daily. It was still kinda funny to hear them swopping prescription meds like 8-year-olds swap baseball cards.

This is the case in my household, too. I do the majority of the cooking and both my wife and son find it necessary to salt their food (which they often do without tasting it first)...

This is tricky stuff! I guess you all know each other well enough by now so nobody gets offended..

Our house is the opposite, I do the cooking and my wife tends to find it too salty. I make fun of her mild German palate, but it's all part of the negotiation...

I wouldn't think that the legendary German sensitivity to spiciness extended to salt, too, but you would know better than I. What I can say is that from the time I started cooking for myself I've consciously restrained my use of salt (as did my mother, too). This means that I find much restaurant cooking oversalted to my taste. I did learn my lesson about the value of salt, however, when I once omitted it from a dough I'd made for a batch of Austrian semmeln. Hoo boy, they were the blandest bread I've ever had the misfortune to eat. Lesson learned.

I wouldn't think that the legendary German sensitivity to spiciness extended to salt, too, but you would know better than I. What I can say is that from the time I started cooking for myself I've consciously restrained my use of salt (as did my mother, too). This means that I find much restaurant cooking oversalted to my taste. I did learn my lesson about the value of salt, however, when I once omitted it from a dough I'd made for a batch of Austrian semmeln. Hoo boy, they were the blandest bread I've ever had the misfortune to eat. Lesson learned.

Traditional Tuscan bread is not salted, and one bite is all it takes for one to know that salt is essential to bread.

I wouldn't think that the legendary German sensitivity to spiciness extended to salt, too, but you would know better than I. What I can say is that from the time I started cooking for myself I've consciously restrained my use of salt (as did my mother, too). This means that I find much restaurant cooking oversalted to my taste. I did learn my lesson about the value of salt, however, when I once omitted it from a dough I'd made for a batch of Austrian semmeln. Hoo boy, they were the blandest bread I've ever had the misfortune to eat. Lesson learned.

Traditional Tuscan bread is not salted, and one bite is all it takes for one to know that salt is essential to bread.

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True, I once inadvertently omitted salt from a bread batch. I gave three loaves away, but it wasn't until I tasted my loaf sometime later that I realized my salt error. It was mortifying to explain to the three recipients what had happened.

I wouldn't think that the legendary German sensitivity to spiciness extended to salt, too, but you would know better than I... I find much restaurant cooking oversalted to my taste...

Yes, I'm always skeptical of national generalizations and it's just our joke. But I squeeze it into her comfort with lack of flavor in general, which could also stem from the northern German heritage, or just her family.

Agreed, restaurants use an insane amount of salt and fat, which is one reason I mostly cook at home!